I've been making this Chicken Tetrazzini for a few years and it's always a big winner at my dinner table. It's not difficult at all, just a little bit time consuming. Here's the recipe, adapted from the Better Homes and Gardens Cookbook recipe.
8 oz. linguine
2 tablespoons unsalted butter
1/4 cup plain flour
Fresh black pepper & salt
1/8 teaspoon nutmeg
1 1/4 cups chicken broth (I use a Knorr or Oxo cube with boiling water)
1 cup light cream
1/4 cup skim milk
2 cups chopped chicken breast
1/2 cup grated Parmesan cheese
1/3 cup sliced almonds
1 tablespoon dried parsley
- Heat olive oil in a frying pan. Add chicken and sprinkle with salt & pepper. Cook until done and golden brown. Set aside and cover to keep warm.
- Toast the almonds in a dry pan on the stovetop, stirring constantly over medium high heat until they start to brown and smell good.
- Meanwhile, cook linguine. Drain and set aside.
- Preheat oven to 350 degrees F or about 200 degrees C.
- In a wok, heat the butter. Stir in flour, pepper and nutmeg. Add broth, milk and cream all at once and stir until thickened and bubbly. Add chicken and 1/3 of the Parmesan cheese.
- Add the linguine to the mixture and gradually stir and fold until each strand is covered with the cream sauce. Pour into a glass baking dish or pie plate and sprinkle with the rest of the Parmesan cheese and the toasted almonds.
- Bake uncovered for 15 to 20 minutes or until the cheese starts to melt and brown. Sprinkle with parsley and serve on hot plates.